The Chinese were the first to experiment with flowers as food and their many and varied recipes can be traced back as far back as 3,000 B.C.

In Roman times, the edible flowers of pinks, violets and roses were used in dishes, and lavender in sauces.

Gardeners and cooks over 1000 years ago were already using pot marigolds and orange blossom in their cooking and edible flowers were especially popular in the Victorian era.

After falling out of favour for many years, flower cookery is now back in vogue.

Innovative chefs in fancy restaurants have taken to garnishing their entrees with flower blossoms for a touch of elegance.

But do flowers only have aesthetic value in cooking?

Or do they have nutritive value too?

Broccoli flowering

Of course, this is a bit of a trick question because we are already familiar with eating flower heads.

Broccoli and cauliflower are good examples and we know that they are packed with vitamins, minerals and other beneficial substances which act as antioxidants.

But what about the sort of flowers which are usually grown for ornamental purposes, like roses and pansies?

Chive and viola flower salad (theedibleflowershop.co.uk)

Nutrient content of edible flowers

I have searched high and low in the scientific literature for quantitative data on the nutrient content of flower petals. There are relatively few references, particularly in English.

Most of the literature is focused on evaluating flowers for their sensory characteristics, such as appeal, size, shape, colour, taste, and above all, aroma, which is important for the cosmetic and perfume industry.

The references I have found in journals from researchers in Turkey, Bosnia, Poland, South Korea and China among others, suggest that the common components – proteins, fats and carbohydrates – are present in similar amounts to those in other plant organs, e.g., in leaf vegetables (1).

Available data on a number of edible flowers show that petals also contain an array of vitamins and minerals, particularly vitamins A and C, various B vitamins, folic acid, and minerals including calcium, magnesium, potassium, iron and phosphorus.

The data in this table were compiled from sources in the list of references below (1-7).

Flower

Protein

Carb

Fat

Vit A

Folate

Vit C

Ca

Fe

Mg

K

g/100g

IU

μg/100g

mg/100g

Chives

3.07

108.5

Pumpkin

1.03

3.28

0.07

1947

59

28

39

0.7

24

173

Sesbania

1.28

6.73

0.04

0

102

73

19

0.84

12

184

Hawthorn

900

Banana

2.07

91.4

0.4

33

43

34

571

Gourd

0.62

3.39

0.02

16

6

10.1

26

0.2

11

150

Broccoli

2.98

5.24

0.35

150

71

93.2

48

0.88

25

325

Flower colour is determined by many chemical compounds but carotenoids and flavonoids are the most important. The flavonoids in particular have been shown to give flowers high antioxidant capacity (1).

Dandelions, for example, contain numerous flavonoids and carotenoids with antioxidant properties, including four times the beta carotene of broccoli, as well as lutein, cryptoxanthin and zeaxanthin. They are also a rich source of vitamins, including folic acid, riboflavin, pyroxidine, niacin, and vitamins E and C.

Violets contain rutin, a phytochemical with antioxidant and anti-inflammatory properties that may help strengthen capillary walls.

Rose petals contain bioflavonoids and antioxidants, as well as vitamins A, B3, C and E (6,7).

Nasturtiums contain cancer-fighting lycopene and lutein, a carotenoid found in vegetables and fruits that is important for vision health.

Lavender contains vitamin A, calcium and iron, and is said to benefit your central nervous system.

Chive blossoms contain vitamin C, iron and sulphur, as well as many antioxidants, and have traditionally been used to help support healthy blood pressure levels.

So, to answer my original question – yes – roses and other flowers do contain vitamins.

Practical considerations

When collecting flowers for eating, keep the following in mind;

Accurate identification of flowers is essential – if you are in doubt, DO NOT EAT

Pick young flowers and buds on dry mornings, before the sun becomes too strong, so the colour and flavours will be intense

Use flowers immediately for best results or refrigerate in a plastic bag for a couple of days. Dried or frozen flowers are best used in infusions or cooked

Generally, only the petals are used, so discard stamens, pistil and calyx of large flowers like hollyhocks, roses, lilies and hibiscus. The bitter ‘heel’ at the base of the petal should be removed

Petals of daisies, borage and primroses can easily be separated from the calyx

Smaller flowers in umbels like fennel and dill can be cut off and used whole

There are some poisonous flowers you definitely cannot eat, for example, daphne, foxglove, daffodils, hyacinths and all members of the nightshade family. Consult a reference book, or ask an expert in this area, before being too adventurous. If you are not sure, DO NOT EAT. I have included a list of books on edible and poisonous flowers below.

Edible flowers from your vegetable patch and herb garden

Herb flowers like basil, chives, lavender, mint, rosemary and thyme impart a more subtle flavour to food than the leaves. By adding sprigs of edible herb flowers like basil or marjoram to oils the delicate flavours can be used over a longer period.

Borage (Borago officinalis) – the cucumber flavour of these attractive blue flowers adds interest to cakes, salads and pate. Flowers are easily removed and can be frozen in ice cubes or crystallized

Basil (Ocimum basilicum) – sweet, clover-like flavour compliments tomato dishes as well as oils, salad dressings and soups. Use aromatic leaves of both green and purple in Mediterranean dishes

Recipe

Here is a recipe using nasturtium flowers from one of my favourite cookery books – “Purple Citrus and Sweet Perfume” by Silvena Rowe. Although not all of the recipes are plant-based, I love Silvena Rowe’s creative combinations of flavours and colours.

Method

Peel the pink grapefruits, making sure you cut away all the pith, then cut them into individual segments. Place in a large bowl along with any juice, add the avocado, basil and pomegranate seeds, and season. Whisk together the vinegar, olive oil, mustard and pomegranate molasses and pour over the salad. Toss gently to combine, sprinkle with the sumac and serve garnished with the nasturtium flowers.